For many years we lived in Belgium, where Twelfth Night (6 January) is traditionally celebrated with the consumption of a Galette des Rois. Or two. Traditionally, a small ceramic figurine will be baked into the galette and the person who finds it in their slice gets to wear the paper crown that also traditionally tops the galette. We opted against the first tradition as we feared a small object hidden in food might just cause the accidental asphyxiation of one of our small children! But my eldest (with the help of her father) designed and create a paper crown, which (for the sake of world peace and harmony) the baby got to wear.
This is a really simple dessert to prepare. Use ready-rolled puff pastry and half the work is taken care of for you! It is super sweet (be warned!) and the rum taste is marked, so if you don’t like rum you can either substitute with cognac or perhaps amaretto (although this might make it way too ikky sweet) or leave out the alcohol altogether and use water instead.
Ingredients: (makes 1 galette)
- 400g puff pastry
- 100g softened butter
- 100g caster sugar (I used light brown sugar, which also worked)
- 1 medium-sized egg, lightly beaten
- 100g ground almonds
- 2 tablespoons rum/cognac/water
- 2 rounded tablespoons apricot jam
1. Preheat the oven to 200 degrees C. Divide the puff pastry into two balls and roll out thinly into two approx. 20cm diameter circles. You can also use ready-rolled pastry and cut out two circles of the same diameter.
2. Place one pastry circle on a baking tray lined with baking parchment. Spread the apricot jam out to within 2cm of the edge of the pastry.
3. In a large bowl mix together the butter and sugar until light and fluffy. Add in the ground almonds, egg and rum/cognac/water until mixed together. Spoon out into the middle of the lower pastry circle and spread out to within 2cm of the pastry’s edge.
4. Place the top pastry circle on a flat surface and, using a sharp knife, score a pattern into the pastry (zig-zags – as pictured above – are traditional, but do whatever you fancy!). Place the top pastry circle onto the bottom and press firmly at the edges or use a fork’s tongs to press the two pasty halves together. Make sure you seal the filling in well or it will ooze out and burn (this happened slightly to me, as you can see!). Brush the top with milk.
5. Bake on the middle shelf for 25-30 minutes.